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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This great-tasting meat loaf from Connie Staal of Greenbrier, Arkansas, is sure to be a family favorite. It's moist, tender and chock-full of green pepper, onion and zesty tomato flavor! Why not make two? Tuck one in the oven for supper, the other in the freezer for another night. Ingredients:
1 large onion, chopped |
1 medium green pepper, chopped |
2 teaspoons olive oil |
2 garlic cloves, minced |
3/4 cup dry bread crumbs |
3/4 cup shredded reduced-fat cheddar cheese |
1/2 cup tomato sauce |
1/4 cup fat-free plain yogurt |
2 tablespoons minced fresh parsley |
2 teaspoons worcestershire sauce |
1 teaspoon chili powder |
3/4 pound lean ground turkey |
1/4 pound ground beef |
topping: |
1/4 cup tomato sauce |
1 teaspoon worcestershire sauce |
1/2 teaspoon chili powder |
1/4 cup shredded reduced-fat cheddar cheese |
Directions:
1. In a large nonstick skillet, saute onion and green pepper in oil until tender. Add garlic; cook 1 minute longer.
2. Transfer to a large bowl. Stir in the bread crumbs, cheese, tomato sauce, yogurt, parsley, Worcestershire sauce and chili powder. Crumble turkey and beef over mixture and mix well.
3. Shape into a loaf. Place in an 11-in. x 7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes; drain.
4. Combine the tomato sauce, Worcestershire sauce and chili powder; spread over meat loaf. Bake for 15 minutes or until no pink remains and a thermometer reads 165°. Sprinkle with cheese; bake 2-3 minutes longer or until cheese is melted. Yield: 6 servings.
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